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Pinto Beans CASE
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Item Number: 007-360-0463
Quantity Discounts
| Quantity | Amount |
| 4 to 9 | $78.65 |
| 10 to 50 | $75.34 |
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Honeyville's Pinto Beans are an excellent nutritional food source for emergency preparedness. Commonly referred to as painted beans, pinto beans are rich in flavor and are loaded with fiber and protein. Pinto beans have been a staple in different cultures all around the world for hundreds of years. They are used in a variety of dishes including chilis and soups. Honeyville Pinto Beans are an ideal product for long term food storage and emergency preparedness.
Shelf-Life: Pinto Beans will store for 10 to 15 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place).
Instructions: Soak pinto beans in water overnight and place in refrigerator. Drain beans. Add 3 parts water to 1 part soaked beans. Bring to a boil, then reduce heat to a simmer. Cook on simmer for 1 ½ to 2 hours stirring occasionally and serve.
Uses: Pinto Beans can be used to make burritos, chili, soups and any recipe calling for pinto beans.
Packaging: Pinto Beans are sealed air tight in a #10 can and weighs approximately 5 pounds. A case contains 6 #10 cans and weighs 30 pounds. Each can contains 51 servings. One serving size is ¼ cup.
Ingredients: Pinto Beans.
Allergen information: This product is produced on equipment that processes products containing milk, soy, wheat, egg, peanut, and tree nuts. |
Product Reviews
| (2 Ratings, 2 Reviews) |
Average Rating:
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Dry roast beans
Margaret
(Marin county CA)
4/2/2013 12:27 PM
Ive always hated beans cause there so mushy. Just can't palate the taste. So I went looking online and voila I found out how to dry roast beans!
It's simple. I haven't tried dried beans. I'm sure you have to cook and soak them.
But to dry roast you rinse the beans, pat them DRY (this is important. For a 15 oz can you use one tablespoon of canola oil. Basically you want something to lightly coat the beans so spices will adhere to them. You don't want an oil based soupy mess.
Then add spices of your choice.
Set the oven for 250*. You'll want to shake the cookie sheet every 20-45 mins. It can take 2-5 hourse depending on how much you pr making and how dry and crunchy you want them.
You can do this supposedly at 400* (for about 20 mins or so)but I'm not sure if you'd be baking out the nutrition.
This fussy eater will now eat beans! And they have more fiber than pistachios, no fat and no cholesterol! And I think they're also lower in calorie count too
Your suppose to be able to do without oil but I haven't tried that yet...
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Bean Preparation
John
(Kentucky)
8/18/2011 9:48 AM
Beans tasted fine but... following the cooking directions did not achieve the desired result. We soaked the beans overnight. Cooked beans twice as long as directed but the beans were not even close to being done. They were chewable at that point though. Beans cooked at directed times were still very very firm.
We have not attempted them again. When we do we will soak much longer and plan on a longer cooking time as well.
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